Welcome to the 4th International Flavor and Fragrance Conference 2024 website
The 4th edition of the International Flavor and Fragrance Conference will be held at the Cordis Hotel in Aotearoa | New Zealand in the city of Tāmaki Makaurau | Auckland on 4-7th November 2024
After a 5-year hiatus since the 2019 conference in Viña del Mar, Chile, the organizers are excited to announce the 2024 meeting will be held in the “the City of Sails”. The IFFC conference is an international meeting organized for flavor and fragrance scientists to congregate and share research findings and applications in the field of flavor and fragrance science. The conference is intended to connect scientists in academia with professionals in the industry, and to provide a comprehensive forum to discuss a breadth of topics from flavor and fragrance chemistry to sensory perception.
The conference program will cover a wide range of themes related to flavor and fragrance, including:
Flavor and aroma perception
Advances in flavor and aroma analytical techniques
Flavor ingredients
Thermal and biochemical flavor generation, including fermentation
Flavor technology (stability, encapsulation and delivery)
Off-flavor masking and flavor enhancement
Production and flavor of alcoholic beverages, including distilled spirits
The organizers invite you to attend and contribute to the conference to experience ‘the flavor of Aotearoa’.
Dr. Michael Qian, Chair, The 4th IFFC
Dr. Graham Eyres, Co-Chair, The 4th IFFC
Dr. Gary Reineccius, Organizing Committee, The 4th IFFC
Dr. Fereidoon Shahidi, Organizing Committee, The 4th IFFC
CONFERENCE CO-CHAIRS
Graham Eyres
Associate Professor, Department of Food Science, University of Otago, Dunedin, New Zealand
Associate Professor Graham Eyres teaches and researches food chemistry, flavour science and brewing/fermentation. The objective of his research is to understand the factors that influence the sensory perception of flavour in foods by investigating the interactions between food, food processing, flavour chemistry and sensory science using advanced analytical methods. Graham’s flavour expertise is applied in a range of projects including (1) the impact of food processing on food quality, and (2) impact of ingredients and fermentation on beer flavour and quality.
https://www.otago.ac.nz/food-science/our-people-in-food-science/associate-professor-graham-eyres
Michael Qian
Professor, Department of Food Science and Technology, Oregon State University, USA
Michael C. Qian is a full professor of flavor chemistry at Oregon State University, and Fellow of the American Chemical Society- Agricultural and Food Chemistry Division. He received his BS in Chemistry MS from University of Illinois at Urbana-Champaign, and PhD from University of Minnesota under the supervision of Dr. Gary Reineccius.
Professor Qian’s research at Oregon State University involves both basic understanding and practical application of flavor chemistry. Dr. Qian’s research interests at Oregon State University include aroma/flavor chemical and biochemical generation in food and beverage systems, with a focus on wine and wine grapes.
Dr. Qian organized many scientific symposia and conferences. He is the initiator and the Chair of the 1st, 2nd and the 3rd International Flavor and Fragrance Conference (IFFC). He has held various officer positions in the Agricultural and Food Chemistry Division of the American Chemical Society, including the Chair position of the division in 2014. He received the Distinguished Service Award from the Agricultural and Food Chemistry Division of the American Chemical Society, the Distinguished Lipid and Flavor Science Award from the Institute of Food Technologists (IFT), and the Excellence in Flavor Science Award from the Flavor Extract and Manufacturing Association (FEMA).